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Xinjiang: Rub hot dog with cumin and MSG. Skewer and roast over an open fire. Say it's lamb.

Jiangsu/Zhejiang: Braise hot dog in red sauce until it is perfect and tender... then ruin it by adding sugar.

Cantonese: In a large pot, boil hot dog all day with lotus seeds and 20 other flavorless ingredients. When done, throw hot dog away and drink soup. The "essence" of the hot dog has already been imparted to the broth.

Taiwan: Stir fry chopped up hot dog with basil leaves. After the meal, pour sweetened condensed milk in the bun and call it dessert.

Hong Kong: Eat hot dog in a bun with mustard and relish. We're international, not Chinese.

On that ham/spam 'sausage' subject: It's just about the only edible in China that makes me want to throw up just by the smell of it. I can't for the life of me imagine why the Chinese would spend 1 yuan on a vacuum packed, 'ham' sausage with a shelf life of 5 years, and not be the least bit suspicious.